Stuffed Sole

31 Reviews

Prep: 15 min
Cook: 30 min
Ready In: 45 min

“These fresh fillets are filled with small, cooked shrimp, and baked. This recipe can be doubled, or even tripled.” - by CHRISTYJ

Adjust Servings

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Metric US

Original recipe yields 4 servings

Directions

In a small bowl, combine lemon juice, green onion, garlic, and wine. Set aside.
Lay filets flat, and divide shrimp evenly among them in a band across one end of each fillet. Roll up around shrimp, and secure with toothpick. Place in a baking dish. Season to taste with salt, pepper, and paprika. Pour lemon juice mixture over the fish. Cover.
Bake at 350 degrees F (175 degrees C) for 25 minutes.
When fillets are nearly done, prepare sauce. In a small saucepan, melt butter over medium heat. Stir in flour. Transfer fish to serving platter ,and keep warm. Pour pan juices into butter/flour mixture; cook and stir until thickened. Pour over sole, and serve.

Nutrition

Amount Per Serving (4 total)

Calories
253 cal
13%

Fat
8.1 g
12%

Carbs
2.8 g
< 1%

Based on a 2,000 calorie diet

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Reviews (31)

Rate This Recipe

Jameson

Aug. 1, 2008

"This would be a five star recipe if you use a different fish and don’t use the drippings to make the sauce. If this recipe looks good to you but you don’t like fishy tasting fish just make these smal..." See morel changes. Either make sure you are using DOVER SOLE (only sole that is not fishy!) or use Orange Roughy. Or just any white fish that is extremely mild. And to make the sauce double the lemon juice mixture and use half for cooking the fish and the other half for making the sauce. Then the sauce is excellent (on lots of things) and there is no fishy tasting anything!!!! You can also replace the shrimp for crab if you choose. "

LindaT

Mar. 9, 2003

"This was very easy to make. A nice way to use sole. The only change I made to the recipe was adding a bit of red pepper to the sauce. Very tasty.. will make again...." See more"